Dutch Baby Pancake Recipe
Learn how to make a light, fluffy Dutch Baby Pancake with this easy recipe! Perfect for breakfast or brunch, this oven-baked pancake is crispy, airy, and customizable with powdered sugar, fresh fruit, or syrup.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons butter for the skillet
Instructions
- Place your cast iron skillet in the oven while it preheats to 450°F. The heat ensures a crisp exterior and helps the batter rise dramatically.
- Combine the flour, milk, eggs, sugar, vanilla, cinnamon, and nutmeg in a blender. Blend until smooth. The batter will be thin.
- Let the batter rest for 10-15 minutes
- Carefully remove the hot skillet from the oven and add 2 tablespoons of butter. Let it melt, swirling it around to coat the bottom and sides of the skillet.
- Pour the batter into the hot skillet, giving it a gentle swirl up the sides. This will encourage the pancake to puff up beautifully as it bakes. Return the skillet to the oven and bake for 15–20 minutes, or until the edges are golden brown and puffed.
Nutrition
Serving: 1servingCalories: 190kcalCarbohydrates: 20gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 112mgSodium: 93mgPotassium: 103mgFiber: 1gSugar: 8gVitamin A: 361IUVitamin C: 0.03mgCalcium: 61mgIron: 1mg
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